I have to tell you something—this vanilla pudding changed the way I look at desserts. I grew up eating the instant box mix, but one day I thought, why not try making it from scratch?
I was surprised at how simple it was, and honestly, it tasted way better than anything store-bought.
If you love creamy, smooth, and sweet desserts, then you’re going to love this recipe as much as I do. Let me walk you through it step by step.
Why Make Vanilla Pudding at Home?
Store-bought pudding is quick, but it doesn’t come close to homemade. When you make it yourself, you control the sweetness, the texture, and the flavor.
Plus, it’s made with simple ingredients you probably already have in your kitchen—milk, sugar, eggs, and vanilla.
The best part? You know exactly what’s going into your dessert. No weird powders, just pure comfort in a bowl.
Ingredients You’ll Need
Here’s everything you need for this recipe. Nothing fancy, just the basics:
- 2 ½ cups milk (whole milk is best for creaminess)
- ½ cup sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- A pinch of salt
That’s it! These ingredients come together to make the most silky pudding ever.
Step-by-Step Instructions
1. Mix Dry Ingredients
In a saucepan, whisk together sugar, cornstarch, and salt. This helps prevent lumps later.
2. Add Milk Slowly
Pour in the milk a little at a time while whisking. This keeps the pudding smooth instead of clumpy.
3. Heat the Mixture
Place the saucepan over medium heat. Keep stirring until the mixture thickens. This takes about 5–7 minutes. Don’t rush it!
4. Temper the Egg Yolks
Now, this step sounds fancy but it’s easy. In a bowl, beat the egg yolks. Slowly add a little of the hot milk mixture into the yolks while whisking. Then pour it back into the saucepan. This keeps the eggs from scrambling.
5. Cook Until Thick
Continue cooking for another 2–3 minutes until the pudding is thick enough to coat the back of a spoon.
6. Add Butter and Vanilla
Turn off the heat and stir in butter and vanilla extract. This makes it extra rich and flavorful.
7. Chill and Serve
Pour the pudding into bowls. Cover with plastic wrap (touching the surface so no skin forms). Chill for at least 2 hours before eating.
How to Serve Vanilla Pudding
You can eat it plain, straight from the bowl, but if you want to make it fancy, try these ideas:
- Top with whipped cream and fresh berries
- Layer it with cookies or cake crumbs
- Serve warm with a drizzle of caramel
- Use it as a pie filling
It’s a simple dessert, but you can dress it up in so many ways.
Tips for Perfect Vanilla Pudding
- Keep stirring – Don’t walk away, or it might burn at the bottom.
- Use whole milk – It makes the pudding creamier than low-fat milk.
- Don’t skip chilling – The pudding sets and tastes much better cold.
- Good vanilla matters – Real vanilla extract gives the best flavor.
FAQs About Vanilla Pudding
Q: Can I make this pudding ahead of time?
Yes! It stays good in the fridge for up to 3 days. Just keep it covered.
Q: Can I make it without eggs?
Yes, you can skip the egg yolks and add an extra tablespoon of cornstarch. It won’t be as rich, but still tasty.
Q: Can I use almond or oat milk instead of regular milk?
Yes, but the texture might be a little different. Whole milk gives the creamiest result.
Q: Why did my pudding turn lumpy?
That usually happens if you don’t whisk enough or add milk too quickly. Just keep whisking and strain it if needed.
Q: Can I serve it warm instead of cold?
Absolutely! Some people love warm pudding. Just know it won’t be as thick until it cools down.
That’s it! Now you’ve got the perfect homemade vanilla pudding recipe. It’s simple, creamy, and way better than anything from a box.